Composition / ingredients
Cooking method
1. Prepare the dough for manti elastic and dense: break the egg into a bowl, pour water, add salt and flour, knead the dough.
2. Cut the peeled pumpkin into neat small cubes with an edge of about 6 mm. Peel the onion, cut into thin half rings.
3. Heat the vegetable oil in a frying pan and fry the onion on it for 3 minutes. Then add the pumpkin, stir.
4. Add sugar and salt to the filling, as well as ground black pepper (do not rush to add all the sugar and salt at once, it's better to add a little, adjust to your taste).
5. Roll out the dough into a thin layer, cut into squares, put the filling and pinch each square, giving the desired shape.
6. Put butter in a frying pan, lay out the manti and pour hot water. When the liquid boils, cover the pan with a lid and cook for 25 minutes (during cooking, check if the water has boiled off, add a little if necessary).
Serve the manti hot with your favorite sauce.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
